I got it out of my "Big Bob Gibson's BBQ book". I am not at home so I don't have the recipe for the White BBQ Sauce that is provided, but I googled the rest of the process, so here goes.
- 1 (12- to 15-pound) deer hindquarter
- 1/4 cup olive oil
- 1/4 cup Big Bob Gibson Seasoning and Dry Rub
- 4 bottles Big Bob Gibson Bar-B-Q White Sauce
Cover the entire hindquarter with olive oil. Sprinkle seasoning and dry rub over entire hindquarter. Cook on a smoker or grill for 3 hours at 250 degrees. Remove hindquarter from cooker and place in a disposable aluminum pan. Arrange large chunks of potatoes, onions and carrots around the hindquarter. Pour white sauce over the hindquarter and seal the pan with aluminum foil. Finish cooking on the cooker or in an oven at 250 degrees for five hours.
From the Big Bob Gibson's BBQ Book, by executive chef and great-grandson-in-law of Big Bob, Chris Lilly (Published by Clarkson Potter). Copyright © 2009.